Sweet Potato & Black Bean Tacos

Hearty black bean tacos made with roasted sweet potatoes and garlic. Topped with a quick avocado-cilantro crema. Great for a quick dinner or weekend lunch.

Taco Tuesday! Well, it’s still Monday night but hopefully you can make these tasty tacos on Tuesday.

Roasted sweet potatoes are amazing. They’re almost like candy. Tossed with a little cumin, chili powder, and salt, they are delicious in everything. Especially these black bean tacos.

A huge heaping bowl of guacamole is a given when making tacos in my house, but this time I served them up with something even better, avocado crema. It’s just a fancy name for a really smooth guacamole that’s good enough to eat by the spoonful. You’re welcome

Sweet Potato and Black Bean Tacos with  Avocado Crema

Print Recipe

Hearty black bean tacos made with roasted sweet potatoes and garlic. Topped with a quick avocado-cilantro crema. Great for a quick dinner or weekend lunch.

• Author: Kristen
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

Tacos

• 3 tablespoons coconut oil
• 1 medium sweet potato, peeled and chopped (about 2 cups)
• 1 /2 medium onion, chopped
• 1 1/4 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon sea salt
• 1 chicken breast, (about 4 oz) cut into bite-sized pieces
• 2 cloves garlic, finely chopped
• 1 can (15 oz)  black beans, rinsed, drained
• 12 yellow or white corn tortillas, toasted

Avocado-Cilantro Crema

• 1/2 cup fresh cilantro
• 2 medium avocados, peeled, pitted
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, finely chopped
• 1/4 teaspoons sea salt

Toppers

• Chopped fresh cilantro
• Crumbled queso fresco
• Garlic-Chili hot sauce
• Lime wedges

Instructions

1. Heat oven to 425°F. In a medium bowl, mix 1 tablespoon of the coconut oil, sweet potatoes, onion, 1 teaspoon of the chili powder, 1/2 teaspoon of the cumin and 1/2 teaspoon of the salt. Spread sweet potato mixture in a single layer on ungreased baking pan. Bake 20 minutes; stir. Bake 15 to 20 minutes longer or until brown and crispy.
2. Meanwhile, sprinkle 1/8 teaspoon of the chili powder and 1/8 teaspoon of the cumin and 1/8 teaspoon of the salt on the chicken; toss to coat. Heat a small skillet with 1 tablespoon of the coconut oil. Add chicken. Cook 4 to 6 minutes or until chicken is browned, fully cooked and no longer pink.
3. In a 2-quart sauce pan, heat remaining 1 tablespoon coconut oil on medium heat. Add garlic, stir constantly for 1 minute or until lightly browned. Stir in remaining 1/8 teaspoon chili powder, remaining 1/8 teaspoon cumin and remaining 1/8 teaspoon salt; cook 30 seconds longer. Stir in black beans. Cook 3 to 5 minutes, stirring frequently or until beans are heated through and softened.
4. To make the creama: In a blender or food processor, blend cilantro until well minced. Add avocado, water, lime juice, garlic and sea salt. Blend until creamy, stopping to scrape down sides of blender as needed.
5. Double up the tortillas. Fill each tortilla with sweet potato, chicken, black beans, avocado creama, cilantro, queso fresco and hot sauce if desired. Serve with a lime wedge.

Nutrition

• Serving Size: 1 Serving
• Calories: 256
• Sugar: 3g
• Sodium: 179mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Carbohydrates: 20g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 24mg

A few more tacos to try:
Achiote Grilled Fish Tacos from Spoon Fork Bacon
Veggie Tacos from Simply Recipes
Korean Style Tacos with Kogi BBQ Sauce from Steamy Kitchen

Or try my Coconut Shrimp Tacos with Cilantro and Cabbage Slaw…

Or maybe a Scrambled Egg and Chorizo Breakfast Taco…

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